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garlic Archives · Rachel's Nourishing Kitchen

Tag: garlic

Fancy Pants Curried Cauliflower Steaks & Mash {Paleo, Vegan}

When it comes to eating well, one of the key things we’re told to do is “eat the rainbow” and include a variety of brightly colored foods in our diet.

I totally agree, but the¬†unfortunate part is that advice leaves out foods that are well…white and colorless.

Like cauliflower.

Cauliflower doesn’t get nearly as much love as its green buddy broccoli, but it should!

It’s just one of the many health-boosting, inflammation-fighting, detoxifying foods in this recipe.

cauli closeup

I was inspired to come up with this dish when I was doing an assignment focused on anti-inflammatory foods for the Culinary Nutrition program I finished this winter.

If we can reduce inflammation, we set ourselves up to feel better, look more alive, prevent disease and even get to a healthier weight. Dr. Mark Hyman has written extensively about inflammation and how to reduce it. Click here to learn more about it from him.

For this dish, I wanted to use as many anti-inflammatory foods as possible, including cauliflower, turmeric, ginger and garlic.

  • Cauliflower, a cruciferous vegetable, contains the antioxidant sulforaphane, which is known for its powerful anti-inflammatory and anti-cancer properties. Here’s my first post about cauliflower and the rest of its amazing health benefits.
  • Turmeric contains over two dozen anti-inflammatory compounds with curcumin being the most potent.
  • Ginger extract regulates pathways that halt¬†the activation of genes involved in the inflammatory response.
  • Allium vegetables like garlic contain sulfur compounds that prevent¬†inflammation in the body.

This recipe puts a creative spin on “steak and potatoes” by using cauliflower¬†“steaks” and “mash.”

I was inspired to share this recipe that puts a vegan-friendly spin on a specialty dish just like the crew at the Wynn Las Vegas.  New York Times Bestselling author of The Conscious Cook and vegan chef Tal Ronnen creates vegan and vegetarian menus for every restaurant at the Wynn, and I hope to have the chance to try his food firsthand one day. Since not everyone (myself included!) can make it to Vegas for a fancy meal, making a dish like this one is the second best option!

**Don’t let the ingredient list intimidate you (it’s mostly spices!). Also, I was VERY thorough on the directions and have included step-by-step pictures of the process below to help you visualize how it works. Give it a shot!*



1 small head garlic
1 teaspoon coconut oil or extra virgin olive oil
1 large head cauliflower
Sea salt and black pepper
3 tablespoons coconut oil or extra virgin olive oil
1 teaspoon ginger root
2 cloves garlic, minced
1 teaspoon ground cumin
1‚ĀĄ2 teaspoon ground turmeric
1‚ĀĄ2 teaspoon ground coriander
1‚ĀĄ4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1‚ĀĄ2 teaspoon sea salt
1/3 cup reserved water from steamer
Black pepper, to taste
Juice from 1 lemon
1‚ĀĄ4 cup pine nuts, lightly toasted
Small handful of parsley, chopped

Step-by-Step How To Photos (Written Directions Below)

How to Make Cauliflower Steaks

How to Make Cauliflower Steaks (Directions Below!)

How to Make Cauliflower Mash

How to Make Cauliflower Mash (Directions Below!)


  1. Preheat oven to 425F.
  2. Peel and discard the papery outer layers of the head of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Pour 1 teaspoon of oil on top and tightly wrap the head of garlic in foil or parchment paper. Place directly in oven, and roast for 30 minutes or until soft to the touch.
  3. While the garlic is roasting, remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to bottom into two 1-inch-thick steaks. Season each steak with salt and pepper on both sides. Set aside loose florets for the cauliflower mash.
  4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 4 minutes per side. Transfer steaks to parchment-lined baking sheet.
  5. Whisk together the remaining 2 tablespoons of oil, ginger, garlic, cumin, turmeric, coriander, and red pepper flakes. Brush the mixture onto both sides of the cauliflower steaks. Roast steaks in oven, about 15 minutes.
  6. While the steaks and garlic are roasting, put the loose cauliflower florets in a steamer basket over 1-2 inches of water in a pot. Cover and steam until cauliflower softens (about 10-12 minutes). You should be able to stick a fork through it easily. Set aside 1/3 cup of the steam water.
  7. Put steamed cauliflower in a food processor and add 1‚ĀĄ2 of the head of roasted garlic (squeeze each clove out by pushing on the bottom of each one after you‚Äôve let it cool). Add olive oil, sea salt, black pepper and reserved cooking water to the food processor. Pulse until smooth. Taste, and add more garlic if you prefer.
  8. Remove cauliflower steaks and garlic from oven. Place half the cauliflower mash on each plate, top with a cauliflower steak, and then squeeze lemon juice over each steak. Sprinkle toasted pine nuts and chopped parsley over each steak, and ENJOY!

Why Broccoli Is Awesome…and The BEST Roasted Broccoli Recipe

When I was a kid, I put parmesan cheese on EVERYTHING.

One of the fun things I used to do at dinner was pretend it was “snowing” on the “trees” and coated my steamed broccoli with a generous helping of Kraft parmesan cheese. I wouldn’t eat broccoli without it!

Since then, I’ve discovered that cheese and other dairy products were the key triggers for my ear and upper respiratory infections as a child and young adult and¬†can wreak havoc on the body…so no more snowy trees for me. The good news is that¬†I’m feeling so much better now¬†and¬†have gotten¬†rid of those issues completely. I’ll be writing more about my personal experience with the¬†downsides of dairy in future posts (If you’re interested, start watching the video on the link at around minute 5:00).

Fortunately, I’ve learned how to enjoy broccoli without cheese.¬†One of my favorite ways to prepare broccoli is roasting it. If you grew up eating overcooked, canned, or steamed-to-death vegetables, give them at least one more chance and roast them. You will be amazed by how delicious and flavorful they are!


Broccoli is an incredibly healthy food and is also one of the GBOMBS. Here are just a few reasons why broccoli is awesome and we should eat more of it!

  • It’s anti-inflammatory and detoxifying. Inflammation and toxicity are the two main reasons we are so sick and holding on to extra weight, so we want to do as much as we can to reduce them!
  • It’s rich in fiber. Fiber keeps us full, so we eat less, and it keeps things moving in our digestive system.
  • It contains lutein, which helps to fight heart disease by preventing the thickening of arteries.
  • It’s rich in calcium. Calcium strengthens and promotes bone growth and health, which helps prevent osteoporosis.

Broccoli retains the most nutrients when eaten raw or lightly steamed or cooked, but most of us aren’t eating enough vegetables anyway, so it’s better to eat them roasted than not eat them at all, so roast away!

Now that we’ve established how great broccoli is, let’s talk about what to do with it.

This week in our Hometown Harvest bag, we got a hefty bunch of broccoli, and when I got home from a four-day business trip, I was ready to play in the kitchen and try a new recipe. 

This¬†garlicky broccoli recipe¬†is going to become a staple in our house. It’s SUPER simple and tasty. You are going to LOVE it.

It’s more fitting to call it what it really is…Crack Broccoli.

Seriously, it’s that good…you¬†may have to stop yourself from eating the whole darn tray. Don’t say I didn’t warn you!

Garlicky Roasted (AKA Crack) Broccoli


I made a few modifications to the original ingredient list and point them out below.


1 pound broccoli
1/4 cup olive oil (or coconut oil!)
1 tablespoon rice vinegar (we substituted raw apple cider vinegar because we didn’t have rice vinegar)
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes
Lemon wedges, to garnish

Here is the full recipe from one of my favorite recipe bloggers, The Kitchn! (and, nope, that’s not a spelling error ūüôā just a cool name for a website!)

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